New Mexico Red Chile Sauce recipe
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Ingredients
- 2 tablespoons canola oil 20 New Mexico dried red chile pods, stemmed and seeded 10 dried chile de arbol peppers, stemmed and seeded 1 large yellow onion, chopped 3 cloves garlic, chopped 1 quart chicken stock, or more if needed 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1 tablespoon honey
Nutrition Info
- 370.9 caloriescarbohydrate: 52.3 gcholesterol: 0.7 mgfat: 8.1 gfiber: 2 gprotein: 11.7 gsaturatedFat: 0.8 gservingSize: -sodium: 711.9 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions New Mexico Red Chile Sauce
Directions
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Coat the bottom of a heavy saucepan with oil, add chile pods. Toast over medium heat until aromatic, about 3 minutes.
Stir in onion and garlic, cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float, simmer until they develop the texture of wet leather, 5 to 7 minutes.
Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder, pulse a few times before leaving on to blend. Pour into a bowl, repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
Stir cumin, coriander, and oregano into the saucepan, add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.